Preserved Meyer Lemons.
Hey everyone, hope you are having an incredible day today. Today, we're going to make a distinctive dish, preserved meyer lemons. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Preserved Meyer Lemons is one of the most popular of current trending meals on earth. It's easy, it's quick, it tastes yummy. It is enjoyed by millions every day. They are nice and they look fantastic. Preserved Meyer Lemons is something which I have loved my whole life.
To get started with this recipe, we have to first prepare a few components. You can cook preserved meyer lemons using 3 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Preserved Meyer Lemons:
- {Get of kosher salt, or more as needed.
- {Take of Meyer lemons, or any type of lemon.
- {Get of Meyer lemons for juicing.
Instructions to make Preserved Meyer Lemons:
- Wash lemons thoroughly, giving them a good scrub.
- Prepare a glass jar large enough to hold all lemons by washing thoroughly with hot soapy water.
- Cut each lemon in half lengthwise, stopping about 1/4-1/2 inch at base. Cut again lengthwise so that the lemon is cut into quarters but the pieces are still attached at the base and you are able to separate the quarters a bit.
- Add 2 tbsp salt to bottom of jar.
- Separate quarters of each lemon and generously sprinkle salt on all surfaces of the inside of the lemon.
- As each lemon is salted, place in jar, pushing down with a wooden spoon to release juices.
- When all lemons are in the jar and have been pressed, pour remaining salt on top, or add 2 tbsp if needed.
- Juice remaining lemons and add juice to jar so that lemons are fully covered (usually 2-4 lemons).
- Place lid on jar and leave for 3-4 days (room temperature) turning the jar upside down occasionally to distribute juices.
- After 3-4 days, refrigerate for at least 3 weeks but will keep indefinitely.
- To use preserved lemons, remove lemon quarters as needed, rinse under tap water (to remove salt), separate the rind and the pulp. Discard pulp. The rind (including the pith) is most commonly used..
- The rind will be soft, have a muted color and have a somewhat translucent appearance. The flavor will be intense but lack the mouth-puckering tartness of a raw lemon. Use in stews, sauces, dressings, almost anywhere you would use raw lemon..
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